It's About to Get Quiet Around Here

Up early this morning to bake loaves of zucchini bread to send on the road with Mary, who heads back to her life in Baltimore this afternoon, and for Jack, who is headed out for a camping weekend at the Peabody Wildlife Area. It's been fun having them both home these last ten days. I always have a hard time sending them on their way – but Thanksgiving will be here before I know it.

I'm sure I could find a healthier recipe for zucchini bread, but this is the one I've been making for years and the kids really love it. I've heard it freezes nicely, but it always gets gobbled up before that can happen around here. It is especially good broiled, with a little butter. 
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Zucchini Bread

ingredients 

2/3 cup butter, softened

1-2/3 cups sugar

4 eggs

3 cups shredded zucchini

3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1-1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon nutmeg

2 teaspoons vanilla extract

preparation

Beat together the butter and sugar in a large bowl. Beat in eggs well, then stir in zucchini. Stir together flour, baking soda, salt, baking powder, cinnamon and nutmeg. Then add to first mixture mixing well. Add vanilla.

Grease bottom only of two 9x5-inch loaf pans (or four smaller ones). Bake in preheated 350 degree oven for 60-70 minutes (slightly less for smaller pans) or until wooden pick inserted in center comes out clean. Loosen sides and remove bread from pans. Cool completely on racks before slicing.